Abalone Sauce Sockeye Salmon (鮑魚醬紅鱒鮭魚, Baau1 Jyu4 Zoeng3 Hung4 Zyun6 Gwai1 Jyu4)

Here’s another tasty recipe using fresh sockeye salmon and Lee Kum Kee’s brand abalone sauce. The last recipe fresh sockeye salmon recipe, Black Pepper Sauce Sockeye Salmon (黑椒汁紅鱒鮭魚, Hak¹ Ziu¹ Zap¹ Hung⁴ Zyun⁶ Gwai¹ Jyu⁴), used black pepper sauce. The texture to this dish is provided by using bean curd sticks, which when rehydrated, are slightly chewy. Once again, the salmon skin is not removed and becomes crispy when the skin is placed directly onto a hot wok.

Enjoy!

Black Pepper Sauce Sockeye Salmon (黑椒汁紅鱒鮭魚, Hak1 Ziu1 Zap1 Hung4 Zyun6 Gwai1 Jyu4)

Fresh sockeye salmon was available, so I paired it with Lee Kum Kee’s brand Black Pepper Sauce, rather than the more common black bean garlic sauce. The dish is just as tasty using black pepper sauce and is especially tasty when the salmon is fresh and not frozen. The salmon skin is not removed and becomes crispy when the skin is placed directly onto a hot wok. I used green and yellow bell peppers, but you can use any colored bell peppers to make this dish.

Enjoy!

Salmon and Long Beans with Salted Radish (菜脯豆角鮭魚, Coi3 Pou2 Dau6 Gok3 Gwai1 Jyu4)

Salmon can be stir fried in a dish if you’re careful. The color, aroma, and taste of salmon makes any dish appealing. The long beans and salted radish used in this recipe provides a nice crunchy contrast to the salmon’s firm flesh. Depending upon the brand of salted radish used, it will provide either a salty, or salty and sweet flavor to the dish. The brand used to make this recipe is salty and sweet.

Enjoy!

Chili Paste with Fermented Soy Bean Shrimp and Salmon (湖南豆豉辣椒鮭魚蝦, Wu4 Naam4 Dau6 Si6 Laat6 Ziu1 Gwai1 Jyu4 Haa1)

This is a nice and spicy recipe using shrimp and salmon. The hardest thing about making this dish is being gentle when stir frying the salmon so that it doesn’t break up into little pieces.

Enjoy!

Salted Radish Long Bean Salmon (菜脯豆角鮭魚, Coi3 Pou2 Dau6 Gok3 Gwai1 Jyu4)

This recipe was updated on 31 Mar 2015. The Cantonese translation for salted radish was added.

Although the amount of salted radish is small, it adds a major accent to this salmon dish. Salted radish is a preserved vegetable that can be purchased at your local Asian market in various forms, from whole, to pieces, to being shredded. Salted radish not only tastes salty, but there’s also a sweet crunchiness. The one thing that you need to do before cooking this dish is to taste how salty the radish is since it varies from brand to brand (as does the sweetness). Reduce the amount of salty radish used in the dish if it tastes too salty. So far I’ve found the brands from China are less salty than the brands from Thailand.

Enjoy!

Salmon and Mushroom Pasta

I actually cook my pasta dishes like I make chow mein – stir frying. In my mind, the technique to make pasta or chow mein is the same, the only differences being the ingredients and the use of a tomato based sauce (usually a bottled pasta sauce). For this dish, salmon is paired with mushrooms. Top with grated Parmesan cheese, if desired, and serve with Garlic Garlic Bread.

Enjoy!

Chum Salmon and Snow Peas with Wood Ear Fungus (木耳荷蘭豆鮭魚, Muk6 Ji5 Ho4 Laan4 Dau6 Gwai1 Jyu4)

This recipe was updated on 25 May 2015. Some instructions were changed.

Here’s a quick cooking salmon dish with minimal preparation time. Chum salmon was available at my local Asian market, but you can substitute regular salmon if you can’t find the chum. The seasoning is very simple, in fact my usual cornstarch thickener isn’t used in the sauce so that the salmon is the dominant taste. The crunch in this dish comes from the snow peas and, to a smaller degree, the wood ear fungus.

Enjoy!

Cloud Ear Salmon Chow Mein (雲耳鮭魚炒麵, Wan4 Ji5 Gwai1 Jyu4 Caau2 Min6)

 

This recipe was updated on 06 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

I was in the mood for noodles and had some salmon in my refrigerator. I thought about the Cloud Ear Salmon (雲耳鮭魚, Wan⁴ Ji⁵ Gwai¹ Jyu⁴) recipe and decided that with some modifications, the ingredients would make a great chow mein dish. The major recipe changes are the use of green onions instead of fuzzy melon, and for the sauce, substituting oyster sauce for soy.

Enjoy!

Ingredients

1 lb.	500 g.	Salmon (鮭魚, gwai1 jyu4), cut into 2-inch (5 cm.) pieces
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
1 Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
1 Tbs.	15 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
10	10	Whole dried black or cloud ear fungus (雲耳, wan4 ji5), rehydrated with stems removed
3 stalks	3 stalks	Green onions (葱, cung1), cut into 1-inch (2.5 cm.) pieces on the diagonal
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 lb.	500 g.	One package chow mein noodles (炒麵, caau2 min6)
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Lee Kum Kee brand premium oyster sauce (蠔油, hou4 jau4) or equivalent
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
½ Tbs.	7.5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

		Garlic press
14 in.	35.5 cm.	Wok or pan

 

Lee Kum Kee Brand
Premium Oyster Sauce
(蠔油, hou4 jau4)

Preparation Instructions

1. Take the salmon out of the refrigerator at least one hour before cooking. Prepare the salmon by removing any bones, and cut the meat into 2-inch (5 cm.) pieces. Marinate for at least one hour with the ginger crushed in a garlic press, corn starch, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil.
2. Pour boiling water over the dried black or cloud ear fungus in a heat proof bowl and rehydrate the fungus for at least one hour. Remove the fungus from the rehydration liquid, discard the rehydration liquid, remove the stems from the fungus, and cut them into 2-inch (5 cm.) pieces if desired.
3. Crush the ginger and garlic in a garlic press and put into a small bowl.
4. Wash and cut the green onions into 1-inch (2.5 cm.) pieces on the diagonal.
5. Prepare and mix the sauce in a small bowl: add the Lee Kum Kee brand premium oyster sauce or equivalent, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil.

Cooking Instructions

1. Cook the noodles according to the instructions on the package and until the noodles are al dente. Drain the noodles and set aside. If using thawed, ready-made, or fresh noodles, “fluff” the noodles to separate them (i.e. you don’t want put a single mass of noodles into the wok).
2. Heat a wok or pan over high heat before adding oil and then the salmon. Stir fry the salmon until brown by placing the salmon skin side down in the wok and leaving the salmon alone for a while before flipping it over to brown the other side. You may have to stir fry the salmon in batches, so be sure to reheat the wok over high heat before adding more oil. Transfer the browned salmon to a bowl.
3. Reheat the wok over high heat before adding oil and then the black or cloud ear fungus. Stir fry the fungus to brown them. Add the bowl with the ginger and garlic mixture, and then some oil to the mixture. Quickly stir fry all the ingredients until the ginger and garlic mixture becomes fragrant. Transfer the contents of the wok to the bowl with the salmon.
4. Reheat the wok over high heat before adding more oil and then the noodles. The wok should be very hot before adding the oil and then the noodles. Noodles cooked in a restaurant wok (over much higher heat than that available in your kitchen) are served slightly burned, which gives the noodles an extra added flavor.  To try to emulate slightly burned noodles, try to put the noodles in one layer in the hot wok and add some liquid (water, stock, or Shaoxing wine; but not too much liquid otherwise you’ll steam the noodles) to facilitate the heat transfer from the wok to the noodles, and leave the noodles alone. You want the noodles to get burned before adding more oil to the noodles and turning them over, repeating the process.
5. Add the green onions and the contents of the bowl with the salmon back into the wok, and stir fry all the ingredients together. Add the sauce ingredients to the wok and mix the ingredients together. Put the cooked ingredients into a serving dish and serve immediately.

Salmon in Black Bean Sauce (豆豉鮭魚, Dau6 Si6 Gwai1 Jyu4)

 

This recipe was updated on 20 Jun 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

Salmon and black bean sauce make a great dish with Shiitake mushrooms and long beans. All my favorites in one dish! What more can I say?

Enjoy!

Cloud Ear Salmon (雲耳鮭魚, Wan4 Ji5 Gwai1 Jyu4)

 

This recipe was updated on 06 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

I originally called this dish, Black Fungus Salmon, but then I thought about the name and decided that it didn’t make the dish sound too appealing or appetizing. So now it’s called Cloud Ear Salmon and that seems a little more mysterious sounding and won’t immediately put off anyone. If you’ve ever eaten black or cloud ear fungus, you’ll know that it’s pretty tasteless and is eaten more for the texture than anything else. I’m sure there’s some traditional Chinese medicinal value, but I don’t know what that would be.

There is also a noodle dish based on this recipe: Cloud Ear Salmon Chow Mein (雲耳鮭魚炒麵, Wan⁴ Ji⁵ Gwai¹ Jyu⁴ Caau² Min⁶).

Enjoy!

Salmon and Prawn Pasta

Sometimes you just want to eat some seafood. Salmon and prawns (also called shrimp in the USA) make a great combination together with pasta. Once the prawns are defrosted overnight, this is a quick-cooking dish to make. Pair the dish with Garlic Garlic Bread (the recipe can be found here).

Enjoy!

Salmon and Scrambled Eggs with Chives (Gau2 Coi3 Caau2 Daan6 Saam1 Man4 Jyu4, 韭菜炒蛋三文魚)

Salmon is a quick cooking fish that holds up well to stir frying. The salmon is actually browned on each side rather than stir fried, but the fish is firm enough to hold up to real stir frying. Salmon and eggs make a tasty combination, and adding chives complete this dish.

Enjoy!

Miso Salmon Stew (燉味噌鮭魚, Dan6 Mei6 Cang1 Gwai1 Jyu4)

 

This recipe was updated on 12 Aug 2015. Some instructions and ingredient quantities were changed, and metric measurements added.

This is an easy to make, fast cooking stew using miso paste and salmon. Any vegetables can be used in the stew, I happen to have carrots, daikon, and green beans. The amount of miso paste to use depends upon the type and brand of prepared miso paste you use.

Enjoy!

Salmon with Chili Oil (油辣椒鮭魚, Jau4 Laat6 Ziu1 Gwai1 Jyu4)

 

This recipe was updated on 03 Dec 2015. The Chinese name was added, some instructions and ingredient quantities were changed, and metric measurements added.

This is a simple-to-make and tasty salmon dish, especially if you like spicy dishes. The salmon filet is quickly cooked with the Laoganma’s brand spicy Chili In Oil and then you’re ready to eat.

Enjoy!

Salmon and Bell Pepper Garlic Bread Sandwich with Wasabi Mayonnaise

   

This is a quick way to make a hot salmon sandwich. The bell pepper adds the necessary crunch to the dish and the wasabi mayonnaise the necessary kick to the taste buds. You can use any thickly sliced bread for the sandwich, I happen to use the garlic bread you get from Costco.

Enjoy!

Crispy Salmon Skin Wrap with Wasabi Mayonnaise

The usual breakfast wrap has bacon or sausage, together with scrambled eggs and hash browns. Since I had salmon skins leftover from the Crispy Teriyaki Salmon Skin meal, I replaced the pork with the salmon skins. With the addition of wasabi mayonnaise and shiso leaves, this made for a yummy Sunday brunch dish.

Crispy Teriyaki Salmon Skin Noodle Soup

Sometimes you just want to have some soup noodles and not the stuff that comes pre-packaged with the mystery packet of soup spices. You can easily create a healthy noodle soup using ingredients that are already in your pantry and refrigerator in very little time.

Since I had salmon skins leftover from the Crispy Teriyaki Salmon Skin meal, I used this ingredient as the starting point for the noodle soup. The miso paste already contains dashi, which is bonito fish stock, so you just add water to make the soup base. Rice noodles (fresh or dried), dried seaweed, sliced pepper, cilantro, mint, and chopped scallions complete the dish. I usually prepare the entire meal in a covered heat proof bowl, so this is a one dish meal.

This is an easy and fast dish to prepare when the hankering for noodle soup hits you. I hope you enjoy this yummy noodle soup.

Crispy Teriyaki Salmon Skin

Guess what I had for dinner last night? I had every intention of eating leftovers, but after making a stop at a local Japanese market, I couldn’t resist buying the salmon skins. Salmon skins are not considered a prime part of the fish and so are very inexpensive. Since salmon goes together so well with eggs, I decided to also prepare eggs with bitter melon - which is another classic (Chinese) combination.

The Eggs with Bitter Melon recipe is here. Continue reading and you’ll find out how easy it is to make crispy teriyaki salmon skins. Please enjoy!